Effect of chicken meat replacement by spent laying hen meat on physicochemical properties and sensorial characteristics of fresh sausage
Author:
Affiliation:
1. Faculty of Animal Science and Food Engineering (FZEA), Department of Food Engineering, University of Sao Paulo (USP), Pirassununga, Brazil
2. Food Science and Technology Department, Centro Tecnológico de la Carne, Ourense, Spain
Funder
CYTED
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/00071668.2019.1568392
Reference34 articles.
1. Effects of Collagen on the Toughness of Meat from Spent Laying Hens.
2. Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran
3. Preparation of sausage from spent duck – an acceptability study
4. Comparison Among the Qualities of Patties Prepared from Chicken Broiler, Spent Hen and Duck Meats
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